Description
Savory Paula Deen Crab Cakes embody coastal Southern charm with delicate lump crab meat blended into golden-crisp patties. Packed with zesty seasonings and pan-fried to perfection, these cakes bring the ocean’s freshness directly to your plate, promising a delightful seafood experience.
Ingredients
Scale
Main Protein:
- 1 lb (454 grams) picked free of shells crabmeat
Vegetable and Aromatic Ingredients:
- 3 green onions (green and white parts), finely chopped
- ½ cup (75 grams) finely chopped bell pepper
- ¼ teaspoon garlic powder
- ½ juiced lemon
Binding and Seasoning Ingredients:
- ⅓ cup (40 grams) crushed buttery crackers
- ¼ cup (60 milliliters) mayonnaise
- 1 egg
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dry mustard
- 1 teaspoon salt
- dash cayenne pepper
- flour for dusting
- ½ cup (120 milliliters) peanut oil
Instructions
- In a spacious mixing vessel, thoroughly blend lump crabmeat, finely crushed saltine crackers, thinly sliced green onions, diced bell peppers, creamy mayonnaise, beaten egg, tangy Worcestershire sauce, ground dry mustard, freshly squeezed lemon juice, aromatic garlic powder, kosher salt, and a pinch of cayenne pepper until ingredients are evenly distributed.
- Gently shape the maritime mixture into uniform circular patties, approximately 2.5 inches (6.35 centimeters) in diameter, ensuring compact and cohesive formation.
- Delicately coat each crab cake with a light dusting of all-purpose flour, creating a thin, even layer that will contribute to a crisp exterior when fried.
- Warm peanut oil in a large, heavy-bottomed skillet over medium heat, allowing the temperature to reach approximately 350 degrees Fahrenheit (175 degrees Celsius) for optimal frying conditions.
- Carefully place prepared crab cakes into the heated oil, avoiding overcrowding by cooking in 2 to 3 batches, and fry for 3 to 4 minutes until the bottom develops a rich, golden-brown crust.
- Gently turn each crab cake using a spatula and continue cooking for an additional 3 to 4 minutes, ensuring both sides achieve a uniform, crispy texture and internal temperature reaches 145 degrees Fahrenheit (63 degrees Celsius).
- Transfer the golden-brown crab cakes onto a wire rack lined with paper towels to drain excess oil, allowing them to rest briefly before serving hot with a complementary remoulade or tartar sauce.
Notes
- Fresh crabmeat transforms ordinary cakes into extraordinary bites, delivering rich ocean flavors straight to your plate.
- Chilling the mixture helps bind ingredients and prevents crumbly cakes that fall apart during cooking.
- Gentle mixing preserves delicate crab chunks, ensuring a tender texture that melts in your mouth.
- Taste testing allows you to fine-tune seasonings before committing to the entire batch, preventing potential flavor disappointments.
- Consistent oil temperature guarantees a golden-brown exterior with a perfectly cooked, succulent interior that’ll impress everyone at the table.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Dinner, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 200 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 70 mg